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Makes 12
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- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a baking tray with non-stick baking paper.
- Put the chickpeas in a food processor and blend until smooth(ish). There will still be some chickpeas visible and it will be a thick, lumpy paste. Spoon into a bowl.
- Put the pecans and almonds in a high-speed blender (such as a NutriBullet) and mill into a chunky flour. Set aside.
- Heat the oil in a frying pan over a medium-high heat. Toss in the onion, apple and garlic and cook for two minutes. Add the herbs and cook for 1-2 minutes until the onion is golden and softened. Add to the chickpeas and stir to combine.
- Add the milled nuts to the chickpea mixture along with the nutritional yeast (if using), tomato pureé and the tamari or the soy sauce and stir again into a thick dough. It will be a little wet, but it should still be easy to roll with your hands.
- Unroll the pastry sheet onto a clean board and slice it lengthways to make two long strips of pastry, stretching it just a little bit on each side using your hands, Spoon the chickpea mixture into the middle and mould it into a long sausage shape. Fold the pastry over the filling, then press the edges of the pastry with your fingers, sealing it tight. Slice into 12 mini sausage rolls.
- Carefully lift the rolls onto the lined baking tray. Drizzle with a little olive oil, then sprinkle over the sesame seeds. Bake for 25 minutes, until golden around the edges.
Note: Soy sauce can be used as an alternative to tamari sauce, if you wish.
Nutrition Facts
Per Serving: 347kcals, 18.9g fat (3.5g saturated), 36.6g carbs (5.7g sugars), 10.2g protein, 7.8g fibre, 0.153g sodium
Recipe and image from No Fuss Vegan by Roz Purcell, published by Penguin Ireland
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